maltese kusksu minestra soup

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By Sue L
from Cincinnati, OH

Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.

serves 6-8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For maltese kusksu minestra soup

  • 2 Tbsp
    olive oil
  • 2 clove
    minced garlic
  • 1/2 c
    diced celery
  • 1/2 c
    chopped onion
  • 1
    bay leaf
  • 10 oz
    diced zucchini
  • 1/2
    red bell pepper, diced
  • 1 c
    peeled diced fresh pumpkin or butternut squash
  • 4 c
    chicken broth or vegetable broth
  • 1 can
    (15 ounce) diced tomatoes
  • 1 can
    (8 ounce) tomato sauce
  • 1 tsp
    fennel seed
  • 1 tsp
    dried mint
  • 1 tsp
    dried basil
  • 1/2 tsp
    dried rosemary
  • 1 pinch
    red pepper flakes
  • salt and black pepper
  • 1/2 c
    uncooked large israeli couscous
  • 1 can
    (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 Tbsp
    chopped fresh italian parsley
  • 1/2 c
    freshly grated parmesan cheese
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How To Make maltese kusksu minestra soup

  • 1
    Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
  • 2
    Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
  • 3
    Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
  • 4
    Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
  • 5
    Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.

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